1 Bring chicken broth to a boil in a pot. Grate Parmesan finely and whisk vigorously with eggs and pepper in a bowl.
2 Trim spinach, remove coarse stems, rinse and spin dry. Cut into thin strips. Add spinach to the broth and cook for 2 minutes.
3 Add the egg-cheese mixture to the boiling broth while stirring continuously. Bring to a boil, then ladle soup into warmed cups. Serve with toasted whole-wheat bread, if desired.